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SUBMITTED BY

Imran Farooq (Project Manager)


L1S11BBAM0013
Furqan Butt (Team Lead)
L1S11BBAM0001
Mohasin Sheikh (Sub-ordinate)
L1S11BBAM2087
Jehanzaib Ali (Sub-ordinate)
L1S11BBAM2016
Mudassar Khokhar (Sub-ordinate)
L1S11BBAM0163

SUBMITTED TO:
Prof. NAVEED SAEED
DATE: 9TH JUNE,2014

Project Scope Statement


Vision Statement
Design and construct a restaurant in Lahore name Burger House serving American,
Texas, Mexican cuisines focusing on our locally grown food, and locally produced art to
benefit the overall neighborhood community and economy. We promise to deliver best
quality of food for our customers.

Business Needs
Currently, Lahore does not have a restaurant that is primarily focused on locally grown
organic food with the taste of western spices. The opening of a Burger House that
features organic food from local farms will creates employment for our youth and
adults, and also become an evening venue for social get together, art, and community
building. After having a market survey in Lahore, we choose to build our restaurant on
the location where many food lovers specially come to eat. The place has become
profitable business and we come up with some new idea which makes us different
from others. The idea of providing organic food with western recipes is our competitive
edge as we are providing you the healthiest food which other restaurants have not yet
offered so far. Opening a restaurant in this area will be workable and profitable
because there is appropriate crowd of consumption and huge development space in
the area. Our restaurant will adapt business model of McDonalds which is simple and
have standardized operation management, which is well renowned in the world. We
have collected all the information about what is actually happening in the business at
present and what customer wants in future, so we might do to improve and expand the
business.

Project Description
To Design and build Burger House on MM Alam Street in Lahore. Following priority
will be given to local merchants and contractors for all construction and design needs.
The construction will meet all current building rules and regulations provided by Lahore
Developmental Authority, Excise and Taxation and will be completed on time, and
within specific budget. The project requires minimum 120 days to complete. The
description relevant to design, construction and services are as below:

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The design and construction of Burger House


include:

Hiring of a General Contractor


Designing of Restaurant Map which includes Single-storey covering a space of
100 meters while the remaining area is allocated for parking.
The restaurant occupies the total area of 250 meters square.
Hiring of an Interior Designer
Designing of Interior walls , furniture , lights , art , floor
2/3 of area for diners so that customers will not disturb each other and feel
comfortable when they are dinning
1/3 of area for other operations include drive-thru facility, storage room, back
services, cash desk etc.
Seating capacity for approximately 15 diners
15 tables for 4 servings per person which includes 10 couches and 5 leather
tables with chairs.
The aisles are wide enough so customers can walk easily rather than be
congested and get uncomfortable
Two Drink Refill Corners (include Coke , Pepsi , Sprite & Nestle Juices)
Hire 20 work force include (5 Kitcheners , 2 Cashiers , 7 Waiters , 2 Floor
Cleaners , 2 Security Guards , 1 Valet parking , 1 at Drive thru)
State of the art open kitchen which show dinners that makes them more satisfied
in terms of hygienic food.
For Kitchen we need (5 Grills , 5 Ovens , 5 Fryers)
Storage Room and Walk in cooler should also be constructed.
One Aluminum flush tube frame door consists of inches thick glass and having
a length of 66 ft. with no boundaries.
6 Glaze panel windows of glass plate inches of length and 3*3 ft. respectively
Wooden Flooring in whole dining area.
Multi zone air conditioning and heating unit (10 grills should be built in order to
maintain the temperature inside dining area)
5 Surveillance cameras for security purposes
Glazed walls with the history of food, culture and art mentioned respectively.
Plant Pots should be place around the corners to make the atmosphere cleaner.
Sound system supporting acoustic live performances to make customers enjoy
the music. A small vacant area is for performances.
2 Pest killers should be installed 1 on the entrance and other near the kitchen
100 Soft glow LED lights, 5 flickers, 20 small hanging lamps which give a warm
glow on tables.
One wheel chair and two normal bathrooms
3 Hand Dryer should be installed in washroom with hand sanitizers.
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3 Fire Extinguishers
Emergency Exit

The services of the restaurant will include:

Menu offering organic meals (Burgers , Steaks , Roasted Chicken , Pizzas ,


Coffee/Shakes and Desserts)
Purchase of raw material from the reliable suppliers
Providing good quality of diet for our customers with the calories mentioned who
is more health conscious.
Sound system supporting acoustic live performances
Beautiful and healthy environment for diners
Overall design that reflects the art, music, and food
New dishes according to customers requirement
Timings : 12:00pm 1:30am
Regular trainings to staff
Take away facility
Parking Facility
Customer Feedback
Deals / Offers
Free WIFI accessibility for customers
Social Integration (Facebook , Twitter , Myspace)
Promotions /Advertisements

Burger House Layout:


The layout of our restaurant plan shows the dine in tables, waiters, cash
counter, drinks, kitchen, washroom, parking area and the drive thru facility. The
layout will tell the basic idea of how to construct the restaurant with specific
location designated to that area.
This is just an overview of our restaurant how it looks like the elaboration
regarding the project is explained in further WBS in which sub-ordinates are
assigned different roles that are managed by Team Lead and who has to report
Project Manager regarding the project in due time.

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Kitchen Layout:
The kitchen layout of our restaurant plan shows the storage area, ovens, grills,
deep fryers and walk in cooler as shown below:

Project Deliverables:
The Deliverables are the goods or services that will be provided upon the
completion of a project. For our restaurant the project deliverables are as
follow:

IS
Planning Phase Completed by
1/6/14

IS NOT
Promotional design (menus, logos
etc.)

Permits & Licenses by 24/6/14

Find a location, handling tax &


insurance matters

Design and Construction of


Restaurant by 13/09/14

Marketing & grand opening

Walk Through and Sign off by


Sponsor by 27/09/2014

Hiring chef, cashier ,waiter ,


security guards
Crockery , paintings, lights ,
decoration , dining tables etc.

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Project Objectives:
The objectives are statement that tells what project is trying to achieve in the
specific time and it should be SMART. The objectives of our restaurant are as
follows:

Objectives

Criteria for Evaluation

Complete Requirement for Plan


Submission by 2/6/14

Permit Obtained from Lahore


Development Authority

Hire Designer and General


Contractor (GC) by 14/6/14

Sponsor Approval and Signed


Contracts

Complete Design Process 21/6/14

Sponsor Sign Off

Complete Construction
Requirements by 13/09/14

Contractor and Project Manager Sign


Off

Final Inspection by 23/09/14


Sponsor Acceptance of
Completed Work by 27/09/14

Final Inspection Document Received

Signed Final Sign Off Document

Assumption and Constraints


Assumptions are the positive factors which we perceive about being true but it
may have negative constraints which are the hurdles in successful achievement
of the project. Here are the assumptions and constraints of our restaurant as
follows:

Assumptions

Constraints

Contractor will obtain permit from LDA

Limited Budget Rs 4.0 Million


Timeline Completion within 120
days

Owner will hire a qualified Contractor


Owner will hire a qualified Interior
designer
Cost of material will not increase
more than 15%
No labor issues / strikes

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Stakeholder Analysis
Stakeholders are those who have stakes in your project how well it goes and the
people who get benefit are the end users after completion of project. Here we
have the stakeholder analysis of our restaurant as follows:

Stakeholder
Interior
Designer

Needs

Wants / Expectations

Clear understanding of design


vision

Weekly team meeting

Sufficient funds require for


materials/supplies

Local
Residents

To be considered in the design

Owner /
Sponsor

Final design and


construction/design to meet
local
vision
Communication Plan
Owner/Sponsor approval
Sufficient cash flow

Project
Team

Contractors
/Vendors

Authority to control project


Qualified labor
Communication Plan
Detailed plans/drawings
Clear understanding of
deliverables
Sufficient funds to obtain
materials/supplies

Prompt payment of invoices


Recommendations for future business
Design to achieve local recognition
Communication of vision
Milestone updates
Notification of opening
Neighborhood enhancement

Project on schedule and within budget


Weekly status report
Deliverables on schedule and within
budget
Success will solidify contract for
sponsors next project
Weekly group status meeting
Prompt payment of final invoices
Recommendations for future business

The Burger House Project is assigned to group members as below:


Project Manager: ImranButt
Team Leader:

Furqan Butt

Sub-ordinates:

Jehanzaib Ali, Mohasin Sheikh, Mudassar Khokhar


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Work break down structure (WBS)


The construction of Burger House will begin one week after it is approved and the
budget is made available. It will take maximum 120 days to be fulfilled. We will spend
three weeks signing contracts and applying business license, nine weeks to remodeling
the restaurant, four weeks to recruiting and training the staffs, and the last one week
keep all things in order and hold an opening ceremony. The total activity requires 17
weeks
The action schedule for the project is as follows. We will monitor all the activities and
make sure they would be finished on time. So that the project could be implemented as
we expect. The sub-ordinates are assigned a different role that are managed by Team
lead and who has to report Project Manager regarding the project.
Team Lead: Furqan Butt
Report to : Imran Butt (Project Manager)

Phase 1 Requirement (7 days)


By the end of Week One

Finding an appropriate location on MM Alam Street for Burger House


Negotiate the reasonable rental of the site and sign the contract.

Assigned to: Mudassar K

Phase 2 Planning (14 days)


By the end of Week Two

Hire a General Contractor


Hire an Interior Designer
Kick off meetings with sponsor / contractor / stakeholder
Finalized a civil engineering plan
Submit plan to city

By the end of Week Three

Apply for individual business license from Lahore Developmental Authority


Apply for tax registration from Excise and Taxation Department

Assigned to: Mudassar K


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Phase 3 Construction (63 days)


By the end of Week Four

Rough Framing

By the end of Week Five

Roof Construction
Ceiling Construction
Emergency Exit

By the end of Week Six

Kitchen Construction
Washroom Construction

By the end of Week Seven

Making of Drive-Thru
Parking Construction

By the end of Week Eight

Electricity Distribution
Gas Distribution
Water Distribution
Communication and Security

By the end of Week Nine

Wall Finishes ( Paint , Tiles , Designing)


Washroom Tiles
Plumbing Fixtures

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By the end of Week Ten

Multi zone air conditioning and heating unit


Aluminum flush tube frame door consists of inches thick glass and having a
length of 66 ft. with no boundaries.
6 Glaze panel windows of glass plate inches of length and 3*3 ft. respectively

By the end of Week Eleven

Floor Finishing
Interior Doors
Exterior Doors

By the end of Week Twelve

Kitchen Furnished
Installation of Equipments (Fryers , Grills , Ovens , Water in cooler)
Other Electrical Systems (Generator , UPS Connections)
Installation of Computer Equipments
Fire Extinguishers

Assigned to: M.Sheikh

Phase 4 Decorating (7 days)


By the end of Week Thirteen

Decorate the restaurant


Glazed walls with the history of food, culture and art mentioned respectively
Installation of Furniture
100 Soft glow LED lights, 5 flickers, 20 small hanging
Cashier Desk
Sound system
Surveillance Cameras
Pest killers
Hand Dryer/Sanitizer
Plant Pots

Assigned to: J.Ali


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Phase 5 Training and Advertising (14 days)


By the end of Week Fourteen

Make the regulation system for employees


Swipe card access
Valid Entry Card
Training new staff
Restaurant unique get-up (Blue Polos and Black Pants)
Video based lectures to employees
Customer Satisfaction

By the end of Week Fifteen

Decide on the range of diets for retail and procurement channel details
Visa Debit/Credit Card Machines for online payments.
UAN registered Number
Online Website
Order new materials based on the decision made.
Check and accept the decorating project.
Publicize the new fast-food restaurant opening to those will-being customers
Paper Advertisements
Social Advertising (Facebook , Twitter, Myspace)

Assigned to: J.Ali

Phase 6 Closing (14 days)


By the end of Week Sixteen

Final Inspection
Punch list with all the items
Final walk through with sponsor

By the end of Week Seventeen

Cleaning of restaurant
Opening a holding ceremony

Assigned to: J.Ali


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Budgeting
Rental cost: The new premises would cost Rs 150,000 per month
Decorating: Rs 500/2000=Rs 10, 00,000 in all-packed price.
Equipment: The cost of equipment in the restaurant would be:
Dining Supplies:
Cash Register

300,000
10,000

Dining table and dining chair

300,000

Cleaning

100,000

Drinking machines

40,000

Other

50,000

Total:

8, 00,000

Budgets: The annual increase in the operating budget would be:


Wages

500,000

Utilities

200,000

Equipment maintenance

250,000

Internet fee

10,000

Telephone charge

40,000

Total:

10, 00,000

Public Relations:
Market Research

100,000

Promotions / Ads

100,000

Risk /Insurance

200,000

Total Cost of Project: 18 Lac + 10 Lac + 8 Lac + 10 Lac + 4 Lac


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= 5.0 Million Rupees

Risk Management
Prior to implementation of the Burger House project, it is necessary to look at the project
from different perspective. Before putting the plan into practice, we find that the
following problems might affect the successful completion of the project.

People-related:

The new employees may not be satisfied with the wages.


The new employees may not be good at this job at all.
For a new restaurant, people may doubt about the credit of it when they come to
us at the first time.

Time-related:

The newly ordered raw materials may not arrive in time causing delay in the
opening of the new restaurant.
The decoration in the new restaurant cannot be finished on time.

Service-related:

The loan may not be obtained from the stake holders in time.
The new dishes may not cater to the interests of the customer.

We may not be able to purchase the materials at the lowest price from the supplier.
Since it is impossible to remove all the risks, the restaurant manager deems he is able
to control and manage them.

Some precautionary measures to overcome risk factor which are as


follows:

Try to avoid the risks, for example, make sure the new staffs could accept the
monthly wage in the interviewing
Carry out market research among target customers to improve the popularity and
the diversity of the restaurant
Monitor the lead time to make sure the materials arrive on time.
Continual improvement in food and try to achieve maximum customer
satisfaction
Try to have a good relationship with suppliers so they deliver you on time.
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Set aside a certain percentage of the total budget as contingency


allowance to take account of the unexpected risk .

Wages (Increase)

50,000

Repair

200,000

Raw Material

100,000

Operational Cost

150,000

Total:

Rs 500,000

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Quality Management
Quality Plan Purpose
The purpose of the Quality Plan is to define how quality will be achieved and managed
throughout various project phases.

Quality Plan Processes


This document identifies the activities, processes, and procedures used to manage the
Burger House quality management plan. It is based on the premise that quality is
achieved when the project meets and exceeds stakeholder expectations. The plan
identifies and defines Quality Management roles and responsibilities, standards,
methods, and review requirements that will be applied to our restaurant project.

Project Overview
The restaurant has built a successful business by serving excellent food accompanied
by service, at reasonable prices, in a clean, well-maintained facility. The quality
standards ensure that customers will remain loyal and visit our restaurants again and
again. We have focused much on quality organic food and we simply can't afford to
disappoint our customer because there satisfaction is our success.

Quality Standards
The following quality standards defined by the company that will meet on day to day
operations as below:

Food
Kitchen
Dining Area
Service
Cleanliness

Quality Managers Responsibilities


Quality Manager is responsible for managing all the activities, processes of quality
management system and ensuring that the customers key expectations have
accurately being identified and met.

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Project Quality Control


Project Deliverables: These are set of outcomes that need to be fulfilled in a certain
order in order to maintain the quality of Burger House, which are as follows:
Milestone
Restaurant Running

Deliverable
Inventory Management System
Storage Area
Product Preparation Area
Labeling / Dating of product

Quality

Safety Standards
Benchmarking
Services
Cleanliness

Training

HR
Personal Development

Equipment

Installation of equipment
Qualified Technicians
Safety Manuals
Product / Material required
Proposals
Supplier /customer relationship

Suppliers

Project Audits and Quality Review


Quality audit is a structured review to determine whether the project activates comply
with policies, rules and regulations of the required project. In case of Burger House the
following quality audit report is reviewed and match with the project in order to avoid any
future losses.
Project Quality Audit
Review

Planned
Date

Quality Review
Auditor

Comments

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Rules and
Regulations

Certificates ISO ,
Benchmarking ,
Safety Manuals

Facility Safety

Pest Inspection ,
Doors , Handles ,
Lights

Food Safety

Food items
inspection ,
optimum
temperature

Inspected by Quality Manager

Management Escalation Plan


Escalation plan is formal process to highlight an issue to senior authority, if there is a road block
coming in the making Burger House e.g. manager/worker is not willing to or unable to
complete the activity in given time it is necessary to escalate the project to higher authority for
completion.
Problem

Escalation
Level

Management Title

Name

High

Project Manager

Imran

Medium

Team Leader

Furqan

Low

Sub ordinates

Mudassar ,
Mohasin , Jehanzeb

Employee
unwillingness
Absenteeism
Activity Delays
Riots

If sub-ordinates are unable to complete the activity from its employees due to problems
mentioned above then he should report to his team leader and brief him about the
project, if team lead is unable to perform the task he should escalate to project manager
to take measures in order to complete the task.

Quality Team Roles & Responsibilities


Quality managers plan, direct or coordinate quality assurance programs and formulate quality
control policies. They also work to improve an organization's efficiency and profitability by
reducing waste.

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Project Team Role

QA Responsibilities

QC Responsibilities

Operational Process

Quality Audit

Supplier

ISO certified , Safety


Manuals
Hiring and Training of
employees with quality
standards
Maintain Quality Standards

Improvement

Identify Problems

Improve quality of product

Training

Inspection Tools /Software

Incoming Inspection

Quality Plan Audits


The quality plan audit log is a general review of the project activates regarding policies,
rules and regulations , any issue regarding quality control which includes cleanliness,
service, food arises should be resolved in time. Some of the activities of Burger
House need to be resolved are as below:
Quality Review
Date

Activity
Reviewed

Issue

Resolution

Pest Inspection

Insects observed

Insect Killer on main door

Cleanliness

Washroom showers
leakage

Should be replaced with new


showers

Food

Late Serving

Training

Quality Plan Approval


A quality plan is a document that is used to specify the procedures and resources that
will be needed to carry out a project. To achieve the task there are set of quality
objectives that needs to be achieved in order to make the project successful. The
quality plan is sequence of steps that has to be prepared, and then approved by the
project manager. Burger House is well defined quality plan and its prepared by quality
manager with the help of project sponsors.
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Prepared by

Imran Butt (Project Manager)


Furqan Butt (Team Lead)
& Subordinates

Approved by M (Quality Manager)

Project Communication Plan:


The plan is to communicate with the different team members, designer, architecture and
stakeholders of Burger House Project frequently with the following method and
communication during the project involves either meeting if required or Email with
specific document type. The communication regarding our project is explained as
below:
X= Organized/Review

O=Overview

Project
P
G
Sponsor M Team
Designer Architect GC M Freq.
Member
Project
Charter
Project
Scope
WBS
Project
Schedule
Reports

Doc
Dist. Method

Type

O X

Once

Meeting/ Email Word

O X

Once

Meeting/ Email Word

O X

Once

Meeting/ Email Word

O X
O X

X X Weekly Meeting/ Email Word


X Once

Meeting/ Email Excel


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Sign-off

XO X

Meeting/ Email Word


X Once

Final
Report to
stakehold
er

Word
XO X

X Once

Meeting/ Email

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